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Data Article
Molla Tefera
University of Gondar College of Natural and Computational Sciences
Corresponding Author
ORCiD: https://orcid.org/0000-0003-4469-5388
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This work is licensed under a CC BY 4.0 License. Read Full License
The objective of this research was to produce beer using local wheat to substitute or minimize imported barley malt. The physicochemical properties of malt beer were studied and the results revealed the alcoholic content in all malt samples ranged between 3.53-6.92 European Brewery Convention (EBC), pH (5.88-6.24), moisture content (6.77-7.35%), total protein (11.39-13.9%) and total nitrogen (1.50-2.44%). Besides, the physicochemical properties of finished beer were also determined and the values of apparent extract, real extract and original extract were found in the range of 1.67-2.86 op, 3.17-4.0 op and 8.04-9.53 op, respectively. The apparent degree of fermentation, color, pH, alcoholic content, bitterness and haziness of wheat beer were found to have 66.68-82.55%, 7.16-9.40 EBC, 4.32-4.61, 3.90-5.40 (%, v,v), 11.8-15.1 and 0.98-1.2, respectively. The results of this study indicates that wheat malt can serve as an alternative raw material for breweries in addition to barley malt.
Keywords
Physicochemical Properties, wheat, Beer
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A new preprint design is coming!
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This is a preprint, a preliminary version of a manuscript that has not completed peer review at a journal. Research Square does not conduct peer review prior to posting preprints. The posting of a preprint on this server should not be interpreted as an endorsement of its validity or suitability for dissemination as established information or for guiding clinical practice.
Data Article
Molla Tefera
University of Gondar College of Natural and Computational Sciences
Corresponding Author
ORCiD: https://orcid.org/0000-0003-4469-5388
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
History
CURRENT STATUS: Posted
Version 1
Posted 08 Dec, 2020
No community comments so far
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Comments: 0
PDF Downloads: ...
HTML Views: ...
License:
This work is licensed under a CC BY 4.0 License. Read Full License
The objective of this research was to produce beer using local wheat to substitute or minimize imported barley malt. The physicochemical properties of malt beer were studied and the results revealed the alcoholic content in all malt samples ranged between 3.53-6.92 European Brewery Convention (EBC), pH (5.88-6.24), moisture content (6.77-7.35%), total protein (11.39-13.9%) and total nitrogen (1.50-2.44%). Besides, the physicochemical properties of finished beer were also determined and the values of apparent extract, real extract and original extract were found in the range of 1.67-2.86 op, 3.17-4.0 op and 8.04-9.53 op, respectively. The apparent degree of fermentation, color, pH, alcoholic content, bitterness and haziness of wheat beer were found to have 66.68-82.55%, 7.16-9.40 EBC, 4.32-4.61, 3.90-5.40 (%, v,v), 11.8-15.1 and 0.98-1.2, respectively. The results of this study indicates that wheat malt can serve as an alternative raw material for breweries in addition to barley malt.
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